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Easy Vegan Enchiladas




QUICK AND EASY VEGAN ENCHILADAS

These enchiladas are so versatile and you can use really any veggie you have in your fridge! This recipe uses fresh veggies, black beans, and the option of tofu. I purposely made this recipe as simple and fast as possible and they taste great! Feel free to add vegan cheese and diced jalapeños to the top before baking!


If I am not making sauce from scratch, Whole Foods carries an organic enchilada sauce with no added sugar or oils that is delicious!


Ingredients:

  • 1 red bell pepper diced

  • 1 green bell pepper diced

  • 1 large zucchini diced

  • 1 large yellow squash diced

  • 1/2 onion diced

  • 1 can or 2 cups of drained black beans

  • Pack of tortillas (8) - I prefer Siete Almond Meal Tortillas

  • Jar of enchilada sauce

Optional

  • Baked tofu

  • For topping:

  • Cilantro

  • Green onion

  • Avocado



Directions:

  • Heat your oven to 375 degrees and prepare a 8x8 glass baking pan.

  • Make sure all veggies are diced into small pieces.

  • In a large non stick pan (option to add a bit of coconut oil or avocado oil to prevent veggies from sticking) heat the veggies on medium heat stirring frequently for about 5 minutes.

  • Once fragrant turn down to low and add in your black beans and stir.

  • On another pan warm your tortillas by taking them out of the package and flipping them on the pan until all tortillas have touched the skillet and are warm and bendable.

  • In your baking dish pour 1/4 cup of the enchilada sauce to the bottom of the pan and tilt the pan to cover the base with the sauce. (you may need to add more as you get going)

  • Rolling time! Take one warm tortilla and place it flat in the dish of sauce and then flip it to cover the other side with sauce.

  • Take 1/4 cup of the veggie and bean mixture and place it on the center of the tortilla and roll almost to a loose taquito shape.

  • End rolling by placing the open end down on the baking pan.

  • Slide the finished roll to one end of the pan and continue the process

  • Take the remaining enchilada sauce and pour it over the rolled tortillas and place in the oven for 25-30 minutes until the tops begin to look crispy.

  • Note: feel free to turn your oven on broil the last minute or so if you like them extra crispy!

Enjoy!

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Erica Jane Health

Holistic Health Coach & Nutritionist Consultant

Solana Beach, CA 92075

ericajanehealth@gmail.com

  • Erica Jane Health
  • Erica Jane Health